Tempeh and Quinoa Stuffed Peppers

Tempeh and Quinoa Stuffed Peppers

Discover the delightful flavors and health benefits of Tempeh and Quinoa Stuffed Peppers, a wholesome meal that expertly combines nutritious ingredients in a colorful presentation. This recipe combines tempeh's rich, nutty taste and the subtle, earthy flavors of quinoa, creating a hearty filling that's both satisfying and packed with protein. When stuffed into sweet bell peppers and baked until tender, this dish offers a symphony of textures and tastes sure to impress.


Cooking with Uncommon Foods: Tempeh & Quinoa Benefits

This recipe continues our series of cooking with uncommon foods and is an excellent source of plant-based protein, making it ideal for those looking to add more protein to their diets. Additionally, the combination of quinoa and tempeh provides essential amino acids, fiber, and a range of vitamins and minerals, supporting overall health.


Recipe Cooking Tips

  • Pre-cooking Tempeh and Quinoa: Before stuffing, sauté tempeh with spices to enhance its flavor. Simultaneously, cook quinoa until it's fluffy and tender.
  • Choosing Peppers: Opt for firm, bright-colored bell peppers with even bases to ensure they stand upright while baking.
  • Baking to Perfection: Cover the peppers with foil during the initial baking phase to keep them moist, then remove the foil towards the end to allow the tops to brown nicely.


Finished Cooking: Tempeh & Quinoa Stuffed Peppers


  • 4 large bell peppers (any color)

  • 1 cup quinoa, rinsed

  • 8 oz tempeh, crumbled

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 1 zucchini, diced

  • 1 carrot, diced

  • 1 can (15 oz) diced tomatoes

  • 1 teaspoon dried oregano

  • 1 teaspoon smoked paprika

  • Salt and pepper, to taste

  • 2 tablespoons olive oil

  • 1/2 cup vegetable broth

  • Fresh parsley, chopped (for garnish)


Cooking Instructions: 

  1. Prepare the Bell Peppers:

    • Preheat your oven to 375°F (190°C).
    • Cut the tops off the peppers and carefully remove the seeds and membranes, keeping the peppers whole for stuffing. Arrange the cleaned peppers in a baking dish.
  2. Cook the Quinoa:

    • Use the pre-cooked quinoa from above if applicable. If not, in a small pot, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to a simmer, cover, and cook for about 15 minutes, or until all the water is absorbed and the quinoa is tender. Set aside.
  3. Sauté the Filling:

    • Heat olive oil in a large skillet over medium heat. Sauté the chopped onions and minced garlic until the onions are translucent, about 3-4 minutes.
    • Add the crumbled tempeh and chopped mushrooms, cooking until the tempeh is golden and the mushrooms have released their moisture, about 5-7 minutes.
    • Stir in the diced bell peppers and black beans, and cook for another 3 minutes.
    • Season with cumin, chili powder, salt, and black pepper. Mix well to combine.
  4. Combine the Filling:

    • Remove the skillet from heat and stir in the cooked quinoa and chopped cilantro, mixing thoroughly.
  5. Stuff the Peppers:

    • Spoon the quinoa and tempeh mixture into each prepared bell pepper, pressing down slightly to pack them well.
    • Pour the vegetable stock into the base of the baking dish, which will help keep the peppers moist while they cook.
  6. Bake the Peppers:

    • Cover the baking dish with aluminum foil and bake for about 30 minutes.
    • Remove the foil and continue baking for another 10-15 minutes, or until the peppers are tender and the filling is heated through.


Serving Suggestions

Serve these stuffed peppers with a drizzle of olive oil and a sprinkle of fresh herbs, such as parsley or basil, for added freshness. They pair beautifully with a side salad or steamed vegetables for a complete meal.

This Tempeh and Quinoa Stuffed Peppers recipe satisfies your taste buds and supports your health, making it a fantastic choice for a family dinner or a special occasion. Enjoy creating a dish that's as visually appealing as delicious and nutritious.



Cooking with More Uncommon Foods

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